GOLD STANDARD PURE FOOD PRODUCTS

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FRUIT ROLLS (Pin Wheel Biscuit.)

2 cups flour 2 tablespoons butter
4 teaspoons Gold Standard “ cup milk

Baking Powder 2 tablespoons citron, finely chopped
+ teaspoon salt | . 2 tablespoons sugar

14 cup stoned raisins, chopped % teaspoon Gold Standard Cassia

Mix as for Baking Powder Biscuits. Roll to one-fourth inch
thickness, brush over with melted butter and sprinkle with fruit,
sugar <nd cassia. Roll like a jelly roll; cut off pieces three-
fourths inch in thickness. Place on buttered tin and bake in hot
oven fifteen minutes. Currants may be used in place of raisins
and citron.

: COFFEE CAKES,

1 cup scalded milk + cup sugar

+ cup yolks of eggs 2 yeast cakes

+ cup of whole eggs 424 cups of flour

24 cup butter 4 teaspoon Gold Standard Lemon

Cool milk; when lukewarm add yeast cakes, and when they
are dissolved add remaining ingredients and beat thoroughly with
hand ten minutes; let rise six hours. Keep in ice box or equally
cool place over night. In morning turn on floured board, roll in
long, rectangular piece one-fourth inch thick, spread with softened
butter, fold ‘from sides toward centre to make three layers. Cut
off pieces three-fourths inch wide, cover and let rise. Take each
piece separately in hands and twist from ends in opposite direc-
tions, coil and bring ends together at top of cake. Let rise in
pans and bake twenty minutes in a moderate oven; cool and brush
over with Gold Standard Icing Sugar moistened with enough boil-
ing water to spread.

RUSKS.
4 cup scalded milk + cup melted butter
4 teaspoon salt 3 eggs
2 yeast cakes Flour
+ cup sugar

Dissolve yeast cakes in milk; when lukewarm add salt and one
cup flour, cover and let rise until very light; then add sugar, but-
ter, eggs (unbeaten) and flour enough to handle. Shape as finger
rolls and place close together on a buttered sheet in parallel rows
two inches apart; let! rise again and bake twenty minutes. When
cold. cut diagonally in one-half inch slices and brown evenly in

oven.
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